Orzo Salad
Prep: 15 min
Cook: 10 min
Total: 25 min
Serves: 6
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Little rice-shaped pasta soaks up a garlicky olive oil and wine vinegar dressing, then meets cool cucumber, ripe tomato, salty olives, and crumbled feta for a bowl that tastes like a Mediterranean afternoon. It only gets better after a night in the fridge, so it's an easy make-ahead for potlucks and warm-weather suppers. Cooks who like a light, tangy side without much fuss will reach for this one again and again.
Ingredients
Ingredients
- 1 1/2 Cups Orzo
- - - Olive Oil
- 1/8 Cup Wine Vinegar
- 4 Cloves Garlic
- - - Basil (or Parsley)
- - - Black Olive
- - - Tomato
- - - Cucumber
- - - Feta Cheese
Directions
Directions
- Cook Orzo according to package directions.
- Rinse and cool the Orzo in a strainer under cold water. Let sit and drain excess water for 5 minutes.
- In a large bowl, add Orzo.
- Mix in the olive oil, wine vinegar, and garlic. Combine thoroughly.
- This can sit overnight if you like.
- Before serving, add fresh chopped basil, black olives, tomatoes, cucumbers, and feta cheese.
- You may need to add more oil and/or wine vinegar as it may absorb in the Orzo overnight.
Nutrition
Per serving · 6 servingsCalories
250
Fat
12 g
Saturated fat
3 g
Carbohydrates
30 g
Sugar
2 g
Fiber
2 g
Protein
7 g
Sodium
400 mg
Cholesterol
10 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 1/2 Cups Orzo
- - - Olive Oil
- 1/8 Cup Wine Vinegar
- 4 Cloves Garlic
- - - Basil (or Parsley)
- - - Black Olive
- - - Tomato
- - - Cucumber
- - - Feta Cheese
